Pear Pie with Crumble Topping

Name: Pear Pie with Crumble Topping
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 8
Cuisine: American
Ingredients: 1 piece Pie Crust (1 disk pie crust from my homemade all-butter pie crust recipe); 8 cup Anjou Pear (8 cups peeled and sliced D’Anjou or Bartlett pears (1/4-1/2 inch thick) – the pears should be ripe but still slightly firm and not mushy); 1 cup All-Purpose Flour (1/4 cup all purpose flour + 3/4 cup all purpose flour); ⅔ cup Dark Brown Sugar (2/3 cup dark brown brown sugar); 2 tbsp Lemon Juice (2 tablespoons fresh lemon juice); ¼ tsp Lemon (1/4 teaspoon lemon zest); ¼ cup Heavy Cream (1/4 cup heavy cream); 1 tbsp Vanilla (1 tablespoon vanilla extract); 1 ½ tsp Cinnamon (1 teaspoon ground cinnamon + 1/2 teaspoon cinnamon); ¼ tsp Cardamom (1/4 teaspoon ground cardamom); ½ tsp Ginger (1/2 teaspoon ground ginger); ½ tsp Table Salt (1/4 teaspoon salt + 1/4 teaspoon salt); 0.13 tsp Nutmeg (1/8 teaspoon nutmeg); ¼ cup Rolled Oat (1/4 cup old-fashioned oats); ½ cup Brown Sugar (1/2 cup brown sugar); 6 tbsp Unsalted Butter (6 tablespoons butter, diced and softened)

Pear Pie with Crumble Topping - Dessert (American)

105 minAmerican

Servings8

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Vegetarian
Pescatarian
Halal
Egg Free

Ingredients

For 8 servings

Pie Crust1 piece · 1 disk pie crust from my homemade all-butter pie crust recipe
Anjou Pear8 cup · 8 cups peeled and sliced D’Anjou or Bartlett pears (1/4-1/2 inch thick) – the pears should be ripe but still slightly firm and not mushy
All-Purpose Flour1 cup · 1/4 cup all purpose flour + 3/4 cup all purpose flour
Dark Brown Sugar⅔ cup · 2/3 cup dark brown brown sugar
Lemon Juice2 tbsp · 2 tablespoons fresh lemon juice
Lemon¼ tsp · 1/4 teaspoon lemon zest
Heavy Cream¼ cup · 1/4 cup heavy cream
Vanilla1 tbsp · 1 tablespoon vanilla extract
Cinnamon1 ½ tsp · 1 teaspoon ground cinnamon + 1/2 teaspoon cinnamon
Cardamom¼ tsp · 1/4 teaspoon ground cardamom
Ginger½ tsp · 1/2 teaspoon ground ginger
Table Salt½ tsp · 1/4 teaspoon salt + 1/4 teaspoon salt
Nutmeg0.13 tsp · 1/8 teaspoon nutmeg
Rolled Oat¼ cup · 1/4 cup old-fashioned oats
Brown Sugar½ cup · 1/2 cup brown sugar
Unsalted Butter6 tbsp · 6 tablespoons butter, diced and softened

Make it mine in the app

Steps

1Preheat oven to 400 degrees Fahrenheit
2Prep the pie crust:
3On a lightly floured surface, roll out the pie dough and gently place it a deep 9-inch pie dish. Lightly press the dough into the bottom and sides of the pie dish and then flute the edges. Place the pie crust in the fridge while you prepare the rest of the pie.
4Make crumb topping
5Next, add the flour, oats, brown sugar, cinnamon, salt, and diced butter to a mixing bowl (you can use the same bowl you used to make the filling). Use your hands or a pastry cutter to work the butter into the flour and sugar until a crumb forms.
6Make the filling:
7Add the sliced pears, all purpose flour, brown sugar, lemon juice, heavy cream, lemon zest, vanilla extract, ground cinnamon, ground cardamom, ground ginger, and nutmeg to a large mixing bowl. Toss until everything is well combined and the pears are evenly coated. Remove the pie crust from the fridge and pour the pear filling into crust (be sure to scrape down the bowl), arranging them into an even layer.
8Sprinkle the crumb topping evenly all over the pears.
9Bake the Pie
10Place the pie on a parchment lined baking sheet and bake at 400 degrees for 15 minutes. After 15 minutes lower the oven temperature to 375 degrees (without removing the pie from the oven) and continue to bake for 45-50 minutes until the pie is golden brown, bubbly, and the juice starts to ooze from under the crumb topping. If the edges or top of the pie crust start to become too brown you can cover them with a pie crust shield or strips of aluminum foil.
11Remove the pie from the oven and let cool for 3 hours before slicing and serving with vanilla ice cream. Enjoy!